Mandarin Cheesecake

Instructions:

Preheat oven to 175 ° C
Grind the biscuits with a grinder until they are in crumbs.
Melt the butter for a few seconds in the microwave or in the oven and mix with the crushed biscuit dough.
Spoon the biscuit mixture into a 27cm cake tin lined with baking paper. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
In another bowl add the cream cheese and sugar and beat with the electric mixer at low speed until we get a smooth consistency and a consistent mixture.
Add the eggs, but one at a time, while still beating, add lemon, vanilla extract and salt. The mixture should be creamy and smooth, if you want you can beat faster at the end.
Pour this mixture over the base of biscuits and bake for about 30 minutes
In another bowl pour the sour cream, the sugar and the vanilla extract and beat with the mixer until smooth and creamy
After 30 minutes let the cake cool for about 5 minutes
Add the sour cream mixture over the cake and return to the oven for about 15 minutes.
Let it cool a few hours (approx 4 hours) or better all night.
Cover the cake with mandarins.
Make a syrup with abricot marmalade and lemon juice, warm it in a pan, strain it and brush the mandarins with this syrup.
Keep it in the fridge for several hours.

Try not to use a smaller cake tin, otherwise there will be no place to put the last layer of sour cream.
Cream cheese and eggs should be at room temperature.